Coconut Pound Cake
Visual learner? Watch me make this coconut pound cake from start to finish!
Have you been in a holiday baking mood lately? I think I’m all baked out from all the marathon baking that took place during the beginning of quarantine. However, there is no way I’m going to let the holidays roll by without making at least a few festive treats!
I made red velvet snowball cookies and chocolate peppermint brownie cookies on The Today Show last week, so we might as well continue decking out the holiday dessert table!
Today I’ve got this pretty, fluffy, tender beauty that reminds me of snowy days, heavenly Coconut Pound Cake! This pound cake looks so wintry and is perfect for the holidays, don’t you think?!
This cake is a favorite around here, and I can officially add this to the list of coconut desserts my husband will actually eat . It has a buttery flavor with just the right amount of coconut to not be overwhelming. A little coconut can go a long way, and this one strikes such an outstanding balance.
The coconut glaze and shredded coconut topping bring it all together! Feel free to toast the coconut if you wish!
How to Make The BEST Coconut Pound Cake
- Cream the butter and sugar on low speed JUST until creamy. Over-creaming and using a high speed can lead to those gluey streaks in your pound cake.
- As with most pound cakes, the flavor intensifies the next day!
- Don’t skip the glaze and toppings! The key to a delicious coconut pound cake is to use layers of coconut flavor. This pound cake uses pure coconut extract, coconut milk, and shredded coconut to lend the best delicate coconut flavor.
How To Store
Store the finished pound cake in plastic wrap or slice, then individually wrap the pieces in plastic wrap. Store wrapped cake in an airtight container.
Happy Holidays!!!
Homemade Coconut Pound Cake
Ingredients
POUND CAKE
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1½ cups granulated sugar
- 3/4 cup unsalted butter (1½ sticks)
- 3 eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure coconut extract
- 1/2 cup canned coconut milk unsweetened
- 1/2 cup whole milk
- 1/2 cup shredded coconut flakes
GLAZE
- 2 cups powdered sugar
- 1/4 cup whole milk
- salt pinch
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1 cup shredded coconut flakes
Instructions
- Heat oven to 325 F. Grease and flour a 9 x5 loaf pan. Set aside.
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- In another large bowl, cream together sugar and butter on low speed until well combined.
- Mix in eggs one at a time.
- Mix in vanilla extract and coconut extract. (see note)
- Gradually add the dry ingredients into the wet ingredients, alternating with the coconut milk and whole milk.
- Mix until batter is fluffy.
- Fold in shredded coconut flakes.
- Pour batter into prepare pan and give the pan a shake to even out the batter.
- Bake for 1 hour and 15-20 minutes. Check on it at the 60 minute mark and cover with aluminum foil if it's getting too dark. Continue baking until a toothpick inserted into the center comes out clean or with moist crumb clinging to it. (see note on baking time updated adjustment)
- Place on a cooling rack to cool (remember cake will continue cooking as it cools)
- Once pan has cooled remove cake from pan and allow to finish cooling completely on cooling rack.
- While cake is cooling make the glaze by combing all glaze ingredients in a bowl until silky.
- Pour half the glaze over cooled cake and then top with coconut flakes.
- Once glaze has hardened, drizzle on the remaining glaze and allow to harden.
- Slice and serve.
- Store cake wrapped in plastic wrap in an airtight container.
Video
Notes
Craving more coconut? Try this!
This is the best pound cake I’ve ever eaten!!! No problem with spillover as I used a slightly larger loaf pan. Husband says it’s a keeper and when he says that then I know it’s good! I’ll be checking out your other recipes
LilyMay
I agree, there is no need for such rude & aggressive feedback … this person needs to get a life, & learn how to cook.
So, when are new recipes being added, please ???
Especially gluten free.
Ooohhh yes MA’AM!!! I don’t even like coconut and I even impressed myself. My family is LOVING it! It’ll be in the rotation now!!
Hello,
In the video you say double
Recipe for poundcake. I use a lot of your recipes, none of them call for 4 cups of flour or 6 eggs, which doubling comes out to. Is this correct for a bundt pan?
Hi,
I made this cake last night and, it smells a little like eggs. I don’t know why it smells like that because I did everything right. Can you please help?
Hi.. it might have been the vanilla. With vanilla you should always use a pure form of it or and excellent quality because sometimes I find they do lose their strength even if its not expired yet. Hope this helps.
How can I turn this recipe into a Bundt cake instead of loaf? What would the measurements be?
Many thanks for all your wonderful recipes Divas. When i want to cook l i always check your recipes first.. Thank you from the bottom of my heart for your great recipes and lovely manner. God Bless Your beautiful Soul
Great recipe and so tasty! I do have to agree that the batter is too much for the recommended loaf pan. Mine overflowed significantly 🙁
I just did this recipe and it was delicious. The cake is moist, soft and has just the right amount of coconut. Since I’m a big big fan of this ingredient I’m so glad I found this recipe. I’ll sure do it again.
Thank you very much.
Monique, I tried this recipe the cake came out so moist. Thanks girl
HI this is about when useing a Bundt pan and it burns at the top should I cover it also with foil after baking for 60mins ?
The Bundt pan will cook quicker than the loaf pan. Check it at 45-50 minutes and use the toothpick test. I never have any burns on my Bundt pan pound cakes, but my recipe is for a bigger cake.
I to am a baker, and the cake overflowed the 9×5 pan.
Hi can you share were you got the coconut extract? Thank you
I buy the McCormick brand of coconut extract at Acme Markets here in the states. Unlike vanilla extract it’s a clear liquid that works well if adding it to a glaze for the top of your pound cake. Hope this helps!
Can’t wait to try out this recipe – I love coconut. What brand of coconut extract do you use? What brand of rum extract? Thank you
Could this be made in a bundt pan instead of a loaf pan?
Like another Baker, the cake completely overflowed the 9 x 5 loaf pan. This is too much batter for this size pan. When you pour the batter in the pan it is already to the rim and it still needs to rise. Needs a larger pan. Will try again.
Yes it is my 9×5 loaf pan.The batter doesn’t rise much this is a pound cake and has a denser texture. I’m not sure what would be causing it to overflow other than an incorrect pan size or too much leavening.
Same here, but I knew it would potentially overflow since the batter was to the rim. I remove about 1/2 cup of the batter. I used exactly a 9X5 pan.
Tried this cake again. The key to this is is measure the flour exactly. It came out perfectly and delicious. Will definitely make again.
Hi. Should we use sweetened or unsweetened shredded coconut? Thank you!
I’ve been wondering the same thing. I’ve made the recipe twice and used unsweetened coconut flakes, but I’m curious to know whether that’s right. The cake is delicious. It’s my new favorite recipe!
Thanks for sharing! Great recipe! It was light and fluffy and flavorful. I enjoy your videos – very detailed and lively. Thanks Diva Monique 🙂
This is the 2nd cake recipe I’ve used of yours and WOW! Never had such moist and flavorful cakes! Your red velvet is my go to now and I’ll never go back to another recipe. This coconut cake was a crowd pleaser in my Caribbean household! Super moist, full of coconut flavor and perfect with a lil cafecito. Thank you!
Do you have to use unsweetened coconut milk
it has to be unsweetened coconut milk
Did you used sweetened or unsweetened coconut flakes?
Perfection! I love a good pound cake and this one is gorgeous. Sharing and pinning
I need this for breakfast, second breakfast, coffee break, dessert, and a midnight snack, it’s the best!
Just finished this recipe tonight in a bundt cake pan and it took 2 hours to bake (double the time it took in the loaf pan).
I have made this recipe twice and each time the cake batter overflowed the loaf pan while baking. During the second attempt, I took precautions and placed my 9 x 5 loaf pan on a parchment lined baking sheet just in case the overflow happened a second time—and thankfully so! Please help! I meticulously followed the recipe measurements and can’t figure out what went wrong! I’ve made lots of pound cakes in my loaf pans and this has never happened before. Do you have any advice?
Oh no Danielle! Did you have about as much batter that I had in the video?
Awesomely great cake but I also had a tad too much batter. Luckily I doubled the batter for a bundt cake and used my large budnt pan so it didn’t spill. I believe that it was my fault. I let my butter become extremely soft and creamed it with the sugar longer than you did, giving it a whipped cream texture instead of paste. Didn’t matter though, great cake.
Hi Monique,
Could I use this recipe to make cupcakes instead?
Hi Monique,
Thanks for your continued yummy recipes. I have to use gluten free flour and haven’t had luck with getting the cakes to come out fluffy. I’ve tried Bob’s Red Mill One to One Baking Flour and Cup 4 Cup Baking Flour, but the cakes are not really fluffy. Bob’s flour works well for cookies and banana bread. Any suggestions?
I made this for Christmas. It is the perfect pound cake. Mine took about 80 mins in the oven. It smelled so good cooking. I’ll definitely be making this again and again.
What a great recipe! The cake is soft and moist and delicious. Perfect size for our smaller celebration. Thank you!
Hi Monique,
Can this be converted into a layered cake; maybe using 8-in rounds pans?
Hello Monique! I was wondering how long I would need to cook this as a bundt cake (doubled recipe mentioned in the video)? This looks delish and can’t wait to try for Christmas!! Thank you : )
Just finished this recipe tonight in a bundt cake pan and it took 2 hours to bake (double the time it took in the loaf pan).
Love watching your site, food looks delicious. Must try
Another greatest hit! I can’t wait to bake this cake…double the recipe for me since I will be using a bundt pan. Thank you!